Gluten-Free Southern Fried Chicken
A great fried chicken is a perfectly delicious dinner, but it’s not often a gluten-free friendly option. Don’t worry! This amazingly juicy and crispy chicken works well next to your favorite potatoes or chips!
Hands-on: 45 minutesTotal: 3 hours 45 minutes
- 1 chicken (4 lbs.), cut into 8 pieces
- 1 cup buttermilk
- 1½ cups corn flour
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. baking powder
- 1 large egg, beaten
- ½ cup gluten-free buckwheat beer
- 1½ cups cornmeal
- 2 cups vegetable oil
- Rinse the chicken pieces and dry on paper towels, then place in a resealable plastic bag with the buttermilk and marinate for 3 hours.
- In a large paper bag, mix together the corn flour, salt, pepper, and baking powder. Remove chicken pieces from the plastic bag and shake off excess buttermilk. Add the chicken pieces to the corn flour mixture one at a time, then close the bag and shake until the chicken is well coated.
- In a small bowl, whisk the egg and beer together. Spread the cornmeal on a large piece of waxed paper. Dip the chicken in the beaten egg/beer mixture. Then roll in the cornmeal, pressing it all together.
- Bring 1" of oil to 365°F in a fryer, or ½" of oil in a frying pan. Fry the chicken for 20–25 minutes; turn every 4 or 5 minutes. Watch the chicken carefully to make sure that it doesn’t burn.